Peposo
Serves 4
| prepPat beef chunks dry with paper towels | |||||||
| 1.1 kg chuck roast, cut into chunks | Season beef with salt | Sear beef in batches 5–6 min total | Bloom pepper in oil 30 sec | Deglaze with wine, scrape, simmer 2–3 min | Return beef & garlic, braise covered 90 min | Braise uncovered 60–90 min until tender | Reduce liquid if needed, serve |
| 2 tsp Diamond Crystal kosher salt | |||||||
| 45 g olive oil | Toast garlic in oil 1–2 min, remove | ||||||
| 8 cloves garlic | |||||||
| 12 g coarse black pepper, crushed | |||||||
| 1 750 ml bottle Chianti | |||||||
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